Fishy Tacos in Tucson
Empanada Boy and I were freezing in sub-zero Chicago last week, but this week we’re sunning ourselves in 80-degree weather. How have we accomplished such a transformation, you might ask?
We hopped on a plane Wednesday evening after work and flew down to Tucson where Empanada Boy’s parents have a home. It’s on the edge of a ridge looking down into a beautiful canyon filled with prickly pear and majestic saguaro cacti. Tofutti Cutie and Popover, as EB’s parents are known, are frequent restaurant visitors and were well prepared to show us around the culinary landscape.
For our first lunch in town we stopped at Chuy’s Mesquite Broiler, an Arizona-style Southwestern joint with a number of locations around Tucson. There is another chain called Chuy’s that I’ve eaten at in Austin, Texas, but the two appear to be unrelated both in terms of menu and management. The interior decor is a fun mix: part diner, part surf shop, part rodeo. Still, we sat outside on the patio in order to soak up some much needed rays.
The meal started with some nice thin chips and a sampling of Chuy’s four salsas. There was a green tomatillo, spicier serrano and black pepper, a mild salsa fresca and a thin, vinegary, Tabasco-esque variety. I preferred the tomatillo because it was fresh and tangy with a little bite. The black pepper was too overwhelming in the spicier salsa, and the others were not as distinctive. All things considered, I prefer Empanada Boy’s homemade salsa to any of those. I was perhaps most impressed by the pickled carrots, onions and jalapeños that Chuy’s offers as another topping for the chips. My love for all things strong and pungent means I adore everything pickled, and these were no exception.
At the recommendation of Tofutti Cutie we all ordered fish tacos. Tofutti Cutie, Popover and I ordered the whitefish tacos. Tofutti and Popover got theirs on flour tortillas, and mine came on corn. The fish was nicely charred on the mesquite broiler and laid upon a bed of cabbage. There was a creamy, vinegar sauce to put on top. Each plate came with a large portion of tasty rice and beans.
Ever the diversifier, EB ordered the mahi-mahi taco, also on corn tortillas. His taco looked very similar, but the mahi- mahi had a meatier taste. EB described the texture as almost chicken-like. The mesquite flavor gave this dish a Cajun touch.
It was a simple and delicious meal that gave us the power we needed for our hike through Saguaro National Park. Tucson may be far from the sea, but the fish tastes fine.
Chuy’s Mesquite Broiler
6310 E. Tanque Verde Rd.
Tucson, AZ 85715
520.290.6892
Privacy Policy